Pasta cooks so easily and quickly that it's a natural choice for quick weekday meals. But are you tired of the same old pasta?

Try orzo, a fun little rice-shaped pasta that could become your next favourite (it's so small, in fact, that you need to be careful when draining orzo, as the small shapes can fall through many bigger colanders). You'll easily find it in the pasta aisle of your local grocery store.

Although orzo is the Italian word for barley, it is actually pasta made from durum wheat flour, also known as semolina. In Italy, orzo was traditionally used in soups, but why stop there? It can also be served alone as the starch of your meal or used in many dishes.

For example, you can combine orzo with ground beef and some common pantry ingredients to create our Greek Beef and Orzo.

Not only can this recipe be made in a matter of minutes, but because it is made in one pot, the cleanup is a breeze.

Make a double batch so you also have enough for delicious, easy-to-pack and easy-to-reheat lunches.

Cooked orzo can also be combined with fresh lemon and parsley for a great side dish, or as an alternative to other types of pasta in a cold pasta salad.

RECIPES

Greek Beef and Orzo

1 tbsp. (15 mL) oil

1 lb. (0.5 kg) lean ground beef

1 cup (250 mL) chopped onion

2 cloves garlic, finely chopped

1 can (14 oz./398 mL) tomato sauce

1 cup (250 mL) water

2 tsp. (10 mL) oregano, crumbled

1/2 tsp. (2 mL) cinnamon

1/4 tsp. (1 mL) salt

1/4 tsp. (1 mL) freshly ground pepper

1 cup (250 mL) orzo

1 cup (250 mL) shredded feta cheese

Heat oil in a frying pan over medium heat. Add beef and cook, stirring to break up beef, until browned, about 7 to 10 minutes. Drain off excess fat. Add onion and garlic; cook, stirring occasionally, for 5 minutes or until onion is tender. Stir in next 7 ingredients (tomato sauce through orzo).

Bring to a boil. Reduce heat; cover and simmer, stirring occasionally, for 10 minutes or until orzo is tender and liquid is absorbed.

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